Easy Vegan Lentil Tomato Soup Recipe

This simple veggie lover lentil tomato soup is loaded with enhance, prepared in around 30 minutes and made in 1-pot with basic, wash room fixings.


fast – have it on the table in around 30 minutes

simple – you’ll require only a couple of moments of planning time

storeroom and financial plan cordial – made with ordinary fixings like canned tomatoes, dried herbs, stock and red lentils

freezes well – extras save well in the cooler for as long as 2 months

Easy Vegan Lentil Tomato Soup Recipe

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Recipe by runningonrealfood Course: SoupsCuisine: ItalianDifficulty: Easy


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The original title of this recipe was “Spiced Vegan Lentil Soup,” which is accurate, but a mouthful.


  • 1 tbsp olive oil (use water or broth for oil-free)

  • 5 cloves garlic, minced (about 3–4 tbsp, minced)

  • 1 medium white or yellow onion, diced

  • 3 medium carrots, peeled and diced (approx. 1.5 cups)

  • 4 stalks celery, diced (approx. 1.5 cups)

  • 5–6 cups vegetable stock

  • 1 cup uncooked red lentils

  • 1 28- can can diced tomatoes with the juices

  • 1/2 tsp black pepper

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp ground thyme

  • 1/4 tsp red pepper flakes, optional, for heat

  • 2 bay leaves

  • 1 tbsp lemon juice

  • sea salt and additional pepper, to taste


  • Heat the oil in a large soup pot over medium heat.
  • Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
  • Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
  • Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
  • Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
  • Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.


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